January 06, 2008

Happy New Year v(^ ^)v


I love this moment to eat and drink from day to night with celebrating new year beginning..
I made traditional 'Osechi' dish on Jan 1st.
Ingredietns: chicken, carot, dried shiitake mashroom, satoimo potato, konnyaku, renkon(rotus root), pea, sugar, soy sauce, mirin and sake.
Seasoned chicken with a tbls of soy sauce and sake and leave it for 10 min. Soak dried mushrooms in water to be relieved.

Cut all veges...


Slice konnyaku, make a notch in the middle and turn outside in through the notch.

Saute chicken first untill color changed, and then add mashrooms, potatoes, gobou(burdock) and konnyaku well. Mix with brown sugar, mirin, sake, soy sauce, and then drop a lid of kitchen paper which was cut the same size of pan. This is very much important to be flavored well underneath the lid and also to avoide collapse of each stuff during cook.

Add others, renkon(lotus root) and carrot, then add two tbls of soy sauce and mirin again, then cook with mid-heat for another 10 mins.

In the mean time boil water and boil sayaendou(split pea) with salt for 30 sec to seal color in.
Turn off the heat of veges pan and leave it for 10 min and more to cool down, and arrange them in a big plate nicely to be served. Peas play a important role with its brilliant color.

As far as I know, each veges have meaning itself, for instance, rotus loot has many holes to see...which means new year will be foreseeable and positive. Hard burdock express solid and wishing long life as it shapes...etc. Osechi is said that it can be stored for next few days so that wife do not need stand at kitchen during horidays, but just stay and eat with family. Also Osechi is created to wish for your prosperious year with each meaningful stuff.

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